Watermelon Mojito Granita Recipe

This retro granita dessert recipe reads like a dispatch from the old-school days of recipes scrawled on 3x5 note cards, combining watermelon, white rum, and mint jelly, plus a generous dose of lime juice. The use of mint jelly is ingenious, as it helps the granita have a silky—not gritty—texture. The alcohol from the rum will keep the granita from freezing too hard, but it’s worth keeping an eye on the timing between scrapes. Eat by the pool on a hot day with some tunes from the sixties.

Watermelon Mojito Granita
Photo: Antonis Achilleos
Hands On Time:
10 mins
Total Time:
6 hrs 40 mins
12 serves


  • 7 cups chopped seedless watermelon (from 1 small [3 lb.] melon)

  • cup (3⅔ oz.) white rum (such as Bacardí Superior)

  • cup mint jelly

  • ¼ cup fresh lime juice (from 2 limes)


  1. Process all ingredients in a blender until smooth, about 30 seconds. Pour mixture into a 13- x 9-inch baking dish; cover and freeze 3 hours, 30 minutes. Uncover; scrape mixture surface with a fork until it resembles a slushy. Re-cover and freeze 3 hours. Uncover; re-scrape mixture surface, and serve.

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